1 (20-oz.) refrigerated hash-brown potatoes

4 oz. (1 cup) shredded Monterey Jack cheese

1/2 cup sliced green onions

1 1/4 cups of milk

2 Chipotle chiles in adobo sauce, finely chopped

2 teaspoons adobo sauce from can

2 garlic cloves, minced

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

  1. Heat oven to 350F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
  2. In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
  3. Bake at 350F. for 45-50 minutes or until potatoes are tender and top is golden brown.
  • 8 (1/2-cup) servings